¼teaspooncayenne powder(use less or omit if you don’t like spicy)
4cupswater
1bay leaf
Instructions
Heat a large, heavy bottomed pot for 2 minutes over low heat. Add the cardamom pods, cinnamon stick, coriander seeds, star anise, cloves, fennel, cumin seeds, and peppercorns and toast in the pot for 4 minutes, stirring frequently. Transfer the spices to a bowl and set aside for now (you can leave the heat on).
Place the pot back over the heat and turn the heat to medium. Add the carrot, bell pepper, onion, garlic, ginger, and the cinnamon stick from the spice bowl. Saute for 5 minutes, stirring often.
Add the lentils, tomato paste, salt, and cayenne and stir until well combined. Add the water and bay leaf and stir.
Transfer the spice mixture to a metal tea ball ( a cloth tea bag also works) and make sure you secure the ball (or cloth) so that none of the spices can escape. Place the ball (or bag) into the pot and submerge it into the liquid.
Give a gentle stir and place the lid on the pot at an angle. Simmer for 50 minutes, stirring often to make sure no lentils stick to the bottom of the pot.
After 50 minutes, check to see if the lentils are soft. If they are soft, turn off the heat.
You can eat this right away, but we suggest letting it sit on the stove with the lid on top and all the spices in the pot for an hour or two. You can also leave it out until it cools, transfer it to a container (with all the spices), and put it in the fridge overnight. This will give the flavors a chance to meld and dance with each other.
When you are ready to serve, take out the spice ball, the cinnamon stick, and the bay leaf. Serve over rice or heat up a whole grain or sprouted grain tortilla to dip into the curry. Add some cilantro on top when you serve.